Cooking on a Shoelace

Bring water to boil in a large pot. Add the chicken, 1 tsp
salt, onion,celery, garlic, bay leaf, and parsley to the pot.
Reduce heat to simmer and cook the chicken, uncovered for 2
hours. The liquid will reduce by about one third.
   When the chicken has cooked, remove it from the pot; set
it aside. Strain the stock to remove all the veggies and
floating scum. You only want the stock and the chicken, so
toss everything else out.
   Pour 2 qts. of the stock back into the pot. Add the pkg.
of low-sodium chicken boullion. You may want to use a smaller
pot than you used before.
Add coarsely ground pepper, the remaining 1/2 tsp salt, and
the lemon juice, then reheat the stock over med. heat while
preparing the dumplins.

For dumplins, combine the flour, baking powder, 1 1/4 t.
salt, and milk in a med. bowl. Stir well until smooth, then
let the dough rest for 5 - 10 min. Roll the dough out onto a
floured surface to about a 1/2" thickness. Cut the dough into
1/2" squares; drop each square into the simmering stock. Use
all of the dough. The dumplins will first swell and then
slowly shrink as they partially dissolve to thicken the stock
into a white gravy. Simmer for 20 - 30 min til thick. Stir
often.
   While the stock is thickening the chicken will have become
cool enough to handle. Tear all the meat from the bones and
remove and discard the skin. Cut into bite sized pieces and
drop into the pot.
   Continue to simmer the chicken and dumplins for another 5
- 10 min., but don't stir too often so that the chicken
pieces stay a nice size and don't fall apart. When gravy has
reached the desired consistency, ladle four portions onto
plates or bowls and serve hot. Serve with your choice of
veggie and bread, if desired.

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Cooking on a Shoelace	[email protected]